Directions

Prep: Array

Cook: Array

Preheat oven to 350°F. Coat 8&quot; x 4&quot; loaf pan with cooking spray. Beat both egg whites in large bowl with electric mixer on high speed until foamy. Add cream of tartar and beat until soft peaks form. Add 1/4 cup of the sugar, a little at a time, with mixer on high speed, until stiff peaks form. Set aside.
Mix lemon juice, lemon zest, egg yolk, vanilla extract, and oil in small bowl. Mix cake flour, baking powder, salt, and remaining sugar in large bowl. Add lemon mixture and blend well. Scrape batter into bowl with beaten egg whites. Fold egg whites into batter. Do not overmix.
Pour mixture into prepared pan and bake 30 minutes, or until top is golden brown. Let cool in pan 15 minutes, then invert onto cooling rack. Cut cake into 6 slices and top each slice with 1/3 cup sorbet. Garnish with raspberries, if desired.